CREAMED LACINATO KALE

Creamed Lacinato Kale image

Provided by Alex Guarnaschelli

Time 45m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus additional for drizzling
1 pound fresh lacinato, Tuscan or Red Russian kale, coarsely chopped
Kosher salt
One 10-ounce package frozen chopped spinach, defrosted and squeezed dry
2 cups heavy cream
1 cup finely grated Parmesan
1/2 cup grated Gruyere
1 tablespoon Worcestershire sauce
1/4 teaspoon red chile flakes
1/4 teaspoon ground nutmeg
Zest and juice from 1 small lemon
1 cup panko breadcrumbs, toasted

Steps:

Preheat the oven to 350 degrees F.
Heat 1 tablespoon oil in a large braiser over high heat. When the oil begins to smoke, add half the kale to the pan. Season with salt and cook, stirring, until the leaves take on a deep green hue and lose 50 to 75 percent of their volume, 2 to 3 minutes. Transfer the kale to a large bowl with the spinach. Repeat with the remaining oil and kale, adding it to the bowl as done.
Return the braiser to high heat and add the cream. Simmer the cream until it reduces to about 1 3/4 cups, about 5 minutes. Add the cream to the greens and stir to combine. Add the Parmesan, Gruyere, Worcestershire, chile flakes, nutmeg, lemon zest and juice and salt to taste. Return the greens to the braiser and top with the panko and a drizzle of oil. Bake until warmed, 12 to 15 minutes.